Servings: 4
Ingredients:
- 2 tablespoons vegetable oil
- 450 g (1 block) tofu, cut into fine julienne
- 2 onions, coarsely chopped
- 1 clove garlic, pressed
- 1 teaspoon ginger (dried)
- 6 tablespoons teriyaki sauce (or tamari mixture and honey)
- 2 cups broccoli florets (or a mixture of vegetables - bok choy, daikon, baby corn, water chestnuts, etc..)
- 2 peppers, diced
- 1 carrot, finely shredded or sliced thin
- 1 can (284 ml) mandarin oranges, drained
- 1 cup orange juice
Preparation:
1. In a wok or large nonstick skillet, heat oil over medium heat and fry the tofu, onion, garlic and ginger. Add teriyaki sauce and let it absorb. Set aside.
2. Saute broccoli, peppers and carrots. Add remaining ingredients and mix. Serve over brown rice (½ cup cooked per serving) or Chinese noodles.
If sauce is too liquid, you can add a little cornstarch diluted in a little cold water.
Variation: Replace half of the tofu with cooked shrimp.
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